After black pepper, cumin is thought to be the most prolific spice in the entire world. The unmistakable flavor of cumin can be subtle when mixed with chiles and complex in a curry. The spicy, citrusy and warm depth of cumin makes it a requirement in every kitchen. Lamb is an ideal protein to carry the big flavor of cumin and balanced with aromatic cinnamon, ginger and coriander this recipe will impress.
Prep time: min
Cook time: min
Total time: min
Makes 6 to 8 servings.
Heat the oven to 425º. Mix the spices with the oil; rub the meat all over with the spice mixture.
Put the lamb on a rack in a roasting pan. Roast for 30 minutes, then check. If the lamb appears to be getting too dark too fast turn the heat down to 350º; otherwise leave it at 425º.
After 1 hour check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it’s done. Total cooking time will be less than 1-1/2 hours. Let rest for 10 minutes befrore carving and serving.